Dig into the ultimate comfort food with these Loaded Potato Wedges. Bake thick-cut potato wedges until golden and crispy. Pile on gooey melted cheese, a dollop of tangy sour cream, fresh chives and optional bacon bits. Serve hot as a crave-worthy appetizer with Greek Loaded Hummus or satisfying side dish . Make these, and then check out my Roasted Potatoes with Onion Soup Mix as a great breakfast side.
Create amazing meals with by pairing these loaded wedges with my Grilled Radicchio Salad. Try using this recipe as a base for my Cottage Cheese Taco Bowl, replacing the salad to make it a more filling dish.
Ingredients
Find below the list of ingredients I used for my Loaded Potato Wedges.
- Russet Potatoes
- Cooking Oil
- Corn Starch
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Salt
- Sour Cream
- Fresh Chives
- Red Onions
- Grated Cheese
- Bacon Bits (optional)
See recipe card for quantities.
How to Make Loaded Potato Wedges
- Keep the skins on your potatoes, but make sure to wash or scrub any excess dirt from them. Cut each potato in half lengthwise. Cut each half in 3 to 4 wedges, depending how big your potato is.
- Place the potato wedges in a large bowl of cool water, making sure that they are fully submerged. Let them soak in the water for 1 hour, in order to help remove excess starch for a crispier result.
- Remove the soaked wedges from the bowl and place on a clean dish towel. Dry them off as much as possible. Any excess moisture will work against you to achieve a crispy potato. Preheat your oven to 400F.
- Transfer the dried-off wedges to a large clean bowl. Sprinkle the cornstarch over the wedges and stir with a rubber spatula until well covers. Drizzle the oil over the potatoes and sprinkle on the spices. Stir until well coated.
5. Line a large baking sheet pan with parchment paper. Place the coated potato wedges on the prepared tray, spacing them out evenly. Bake the wedges for an initial 20 minutes.
6. Remove the wedges from the oven and flip them all over. Return to the oven for another 15-20 minutes, depending on how crisp you prefer them. Take out of the oven and let them rest for 4-5 minutes.
7. Garnish the wedges with grated cheese, drizzle on the sour cream, and garnish with chives, onion, and the optional bacon bits. Enjoy right away.
Substitutions and Variations
Create delicious variations of this dish by using any of these substitutions.
? Potato Substitutes
- Sweet potatoes – for a sweeter, nutrient-rich twist
- Yukon Gold or red potatoes – creamier texture and buttery flavor
- Frozen potato wedges – a quick and convenient alternative
? Cheese Variations
- Cheddar – classic and sharp (default)
- Mozzarella – gooey and mild
- Pepper Jack – spicy kick
- Vegan shredded cheese – dairy-free option
? Protein Toppings
- Cooked sausage or chorizo – for a heartier version
- Pulled chicken or shredded beef – for a loaded meal-style dish
- Chopped tempeh or plant-based bacon – vegetarian/vegan substitute
- Black beans or refried beans – great for a Mexican twist
? Toppings & Garnishes
- Chopped green onions or cilantro – instead of chives
- Pickled jalapeños or banana peppers – for heat and zing
- Diced tomatoes or salsa – fresh and flavorful
- Guacamole or avocado slices – creamy richness
- Ranch dressing or hot sauce – drizzle for extra punch
Storage
Store leftover Loaded Potato Wedges in an airtight container once they’ve cooled to room temperature. Refrigerate them for up to 3 days to maintain freshness. Reheat in the oven or air fryer to restore crispiness before serving. Avoid microwaving if possible, as it can make the wedges soggy. Keep toppings like sour cream or green onions separate and add them fresh after reheating for the best texture and flavor.
Recipe
Loaded Potato Wedges
Ingredients
Roasted Potato Wedges
- 6 medium Russet Potatoes about 2 pounds
- 1½ tablespoon Corn Starch
- ¼ cup Cooking Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
Potato Wedge Toppings
- 3 tablespoon Sour Cream
- ⅓ cup Marble Cheese grated
- 2 tablespoon Fresh Chives finely chopped
- ¼ cup Bacon Bits optional
Instructions
Prepare the Potato Wedges
- Keep the skins on your potatoes, but make sure to wash or scrub any excess dirt from them. Cut each potato in half lengthwise. Cut each half in 3 to 4 wedges, depending how big your potato is.6 medium Russet Potatoes
- Place the potato wedges in a large bowl of cool water, making sure that they are fully submerged. Let them soak in the water for 1 hour, in order to help remove excess starch for a crispier result.
- Remove the soaked wedges from the bowl and place on a clean dish towel. Dry them off as much as possible. Any excess moisture will work against you to achieve a crispy potato.
- Preheat the oven to 400F.
- Transfer the dried-off wedges to a large clean bowl. Sprinkle the cornstarch over the wedges and stir with a rubber spatula until well covers. Drizzle the oil over the potatoes. Sprinkle on the onion powder, garlic powder, salt, and smoked paprika. Stir until well coated.1½ tablespoon Corn Starch, ¼ cup Cooking Oil, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Powder , 1 teaspoon Onion Powder , 1 teaspoon Salt
- Line a large baking sheet pan with parchment paper. Place the coated potato wedges on the prepared tray, spacing them out evenly. Bake the wedges for an initial 20 minutes.
- Remove the wedges from the oven and flip them all over. Return to the oven for another 15-20 minutes, depending on how crisp you prefer them. Take out of the oven and let them rest for 4-5 minutes before serving.
Load up the Wedges
- Garnish the wedges with grated cheese, drizzle on the sour cream, and garnish with chives, onion, and the optional bacon bits. Enjoy right away.3 tablespoon Sour Cream , ⅓ cup Marble Cheese, 2 tablespoon Fresh Chives, ¼ cup Bacon Bits
